Lemonade Drops
These soft, cake-like cookies have a bright and tangy flavor from lemonade concentrate used in both the dough and as a simple glaze. Chopped pecans add a pleasant crunch to the tender crumb, making for a refreshing and satisfying treat.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 922 kcal
Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
cookie_dough
- 227 gunsalted butter, softened
- 2 cupgranulated sugar
- 2 pcslarge egg
- 2.75 cupall-purpose flour
- 0.75 tspbaking soda
- 0.5 tspsalt
- 0.5 cupfrozen lemonade concentrate, thawed
- 0.5 cuppecan, chopped
topping
- 0.5 cupfrozen lemonade concentrate, thawed
- 2 tbspgranulated sugar
Equipment
pastry brush · spatula · wire rack · baking sheet · mixing bowl · parchment paper · electric mixer
The method
Step by step
- 1
Preheat your oven to 200°C (400°F) and line two large baking sheets with parchment paper.
About 2 min
Cook’s note: Using parchment paper prevents sticking and makes cleanup much easier.
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
About 1 min
- 3
In a separate large bowl, use an electric mixer to cream the softened butter and the dough's granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
About 3 min
Cook’s note: Scrape down the sides of the bowl periodically to ensure everything is evenly mixed.
- 4
Add the eggs one at a time, beating well after each addition until fully incorporated.
About 2 min
- 5
On low speed, add about half of the flour mixture and mix until just combined.
About 1 min
- 6
Mix in the dough's portion of thawed lemonade concentrate, then add the remaining flour mixture, mixing on low until a soft dough forms.
About 2 min
Cook’s note: Be careful not to overmix the dough, as this can make the cookies tough.
- 7
Gently fold in the chopped pecans with a spatula.
About 1 min
- 8
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between them to allow for spreading.
About 3 min
Cook’s note: A small cookie scoop can help make uniformly sized cookies.
- 9
Bake one sheet at a time for 12-15 minutes, or until the edges are lightly golden and the centers are set.
About 15 min
- 10
Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack.
About 2 min
- 11
While the cookies are still warm, use a pastry brush to lightly coat the tops with the topping's lemonade concentrate.
About 2 min
Cook’s note: Brushing while warm helps the cookie absorb the lemon flavor.
- 12
Immediately sprinkle the topping's granulated sugar over the glazed cookies.
About 1 min
- 13
Repeat the baking and glazing process with the remaining dough. Allow all cookies to cool completely on the wire rack.
About 10 min
Per serving
Nutrition
- Calories
- 922.1kcal
- Protein
- 9g
- Carbs
- 135g
- Fat
- 40.5g
- Fibre
- 2.6g
- Sugar
- 90.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature.
Best enjoyed at room temperature.
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